Corned Beef Reuben Sandwich

Corned Beef Reuben Sandwich

This sandwich and a kosher dill pickle will take you straight to a deli in New York!


  • 2 Cups Sauerkraut
  • 2 Tablespoons Butter, at room temperature
  • 8 Slices Rye Bread
  • 1/2 Cup Thousand Island Dressing
  • 1 1/2 Pounds Cooked Corned Beef, sliced
  • 8 Slices Gruyère Cheese, or Swiss cheese


1. Heat sauerkraut in juice in small pan.

2. Heat a skillet over medium heat. Butter each bread slice on one side. Place 2 slices, buttered side down, in skillet. Spread a layer of Thousand Island dressing on each slice of bread. Drain the warmed sauerkraut and spread evenly over the dressing.

3. Arrange the cheese and corned beef in an even layer over the sauerkraut.

4. Place the other slice of bread, buttered side up, over the cheese.

5. Cook until the bread is browned. Turn the sandwiches over and brown the other side. Repeat with other sandwiches. Serve immediately.

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